CN106912815A - A kind of bacon of reducing blood lipid - Google Patents
A kind of bacon of reducing blood lipid Download PDFInfo
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- CN106912815A CN106912815A CN201710048082.0A CN201710048082A CN106912815A CN 106912815 A CN106912815 A CN 106912815A CN 201710048082 A CN201710048082 A CN 201710048082A CN 106912815 A CN106912815 A CN 106912815A
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- reducing blood
- blood lipid
- rice wine
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- 239000008280 blood Substances 0.000 title claims abstract description 39
- 210000004369 blood Anatomy 0.000 title claims abstract description 39
- 235000015241 bacon Nutrition 0.000 title claims abstract description 37
- 150000002632 lipids Chemical class 0.000 title claims abstract description 31
- 235000019991 rice wine Nutrition 0.000 claims abstract description 32
- 235000015277 pork Nutrition 0.000 claims abstract description 23
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 18
- 244000235603 Acacia catechu Species 0.000 claims abstract description 18
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 18
- 244000197580 Poria cocos Species 0.000 claims abstract description 18
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 18
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000003814 drug Substances 0.000 claims description 18
- 244000281702 Dioscorea villosa Species 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 9
- 235000019542 Cured Meats Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 240000000249 Morus alba Species 0.000 claims 1
- 235000008708 Morus alba Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 240000005717 Dioscorea alata Species 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 208000026435 phlegm Diseases 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000003516 hyperlipidaemic effect Effects 0.000 description 2
- 230000003902 lesion Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to field of food, and in particular to a kind of bacon of reducing blood lipid.The bacon of the reducing blood lipid, is made up of the component of following weight portion：130~150 parts of pork, 3~5 parts of Ramulus Taxilli, 2~6 parts of the fruit of Chinese magnoliavine, 3~5 parts of Poria cocos, 1~3 part of fructus choerospondiatis, 1~3 part of Sculellaria barbata, 1~3 part of catechu, 1~3 part of hypoglaucous collett yam rhizome, 1~3 part of rhizoma alismatis, 20~30 parts of yellow rice wine, 0.2~0.3 part of salt, 1~2 part of flavoring.Bacon of the invention in addition to Conventional dressings are added, also added health-care Chinese herbal medicinal composition in manufacturing process；It is excellent with taste, delicious flavour, instant, the characteristics of being of high nutritive value, while having the healthcare function of reducing blood lipid.
Description
【Technical field】
The present invention relates to field of food, and in particular to a kind of bacon of reducing blood lipid.
【Background technology】
Bacon be Sichuan Province China, Shaanxi, Hunan, Hubei etc. area special product, specially after pickling again through overbaking (or
Exposure under daylight) process made by meat packing product.The antiseptic power of bacon is strong, can extend the holding time, because it is unique
Smoke aroma and liked by many people, it is with a history of thousands of years so far, liked by people always.
Although bacon is delicious, fat content is very high.From weight, fat content is up to 50% in 100 grams of bacon,
Cholesterol is higher than pork by 50%, it is seen that bacon is to cause high fat of blood " danger " factor, makes hyperlipidemia patient edible limited.
【The content of the invention】
Goal of the invention of the invention is：For above-mentioned problem, there is provided a kind of bacon of reducing blood lipid, the bacon
In manufacturing process in addition to Conventional dressings are added, health-care Chinese herbal medicinal composition is also added；It is excellent with taste, delicious flavour, food
With convenient, the characteristics of being of high nutritive value, while having the healthcare function of reducing blood lipid.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of bacon of reducing blood lipid, is made up of the component of following weight portion：130~150 parts of pork, 3~5 parts of Ramulus Taxilli,
2~6 parts of the fruit of Chinese magnoliavine, 3~5 parts of Poria cocos, 1~3 part of fructus choerospondiatis, 1~3 part of Sculellaria barbata, 1~3 part of catechu, 1~3 part of hypoglaucous collett yam rhizome, rhizoma alismatis 1
~3 parts, 20~30 parts of yellow rice wine, 0.2~0.3 part of salt, 1~2 part of flavoring.
Preferably, it is made up of the component of following weight portion：130 parts of pork, 3 parts of Ramulus Taxilli, 2 parts of the fruit of Chinese magnoliavine, 3 parts of Poria cocos,
1 part of fructus choerospondiatis, 1 part of Sculellaria barbata, 1 part of catechu, 1 part of hypoglaucous collett yam rhizome, 1 part of rhizoma alismatis, 20 parts of yellow rice wine, 0.2 part of salt, 1 part of flavoring.
Preferably, it is made up of the component of following weight portion：150 parts of pork, 5 parts of Ramulus Taxilli, 6 parts of the fruit of Chinese magnoliavine, Poria cocos 5
Part, 3 parts of fructus choerospondiatis, 3 parts of Sculellaria barbata, 3 parts of catechu, 3 parts of hypoglaucous collett yam rhizome, 3 parts of rhizoma alismatis, 30 parts of yellow rice wine, 0.3 part of salt, flavoring 2
Part.
It is highly preferred that being made up of the component of following weight portion：140 parts of pork, 4 parts of Ramulus Taxilli, 3 parts of the fruit of Chinese magnoliavine, Poria cocos 4
Part, 2 parts of fructus choerospondiatis, 2 parts of Sculellaria barbata, 2 parts of catechu, 2 parts of hypoglaucous collett yam rhizome, 2 parts of rhizoma alismatis, 25 parts of yellow rice wine, 0.2 part of salt, flavoring 1.5
Part.
Further, the alcoholic strength of the yellow rice wine is 15~18 degree.
Further, the flavoring is composed of the following components by weight：1 is pressed by Chinese prickly ash, anise, fennel seeds：1
~2：5~8 weight is more broken than mixing to be formed.
A kind of method of the bacon for preparing reducing blood lipid of the present invention, comprises the following steps：
(1) pork is cleaned, is cut into cutlet；
(2) Chinese medicine is extracted：By weight by Ramulus Taxilli, the fruit of Chinese magnoliavine, Poria cocos, fructus choerospondiatis, Sculellaria barbata, catechu, hypoglaucous collett yam rhizome, rhizoma alismatis
It is put into immersion in yellow rice wine and heats boiling after 5~10 hours and obtains yellow rice wine Chinese medicine liquid in 2~3 hours；
(3) pickle：Pork, salt, flavoring, yellow rice wine Chinese medicine liquid are mixed by weight, is pickled 7~15 days, must salted down
Meat processed；
(4) dry：Cured meat is dried 48~72 hours；
(5) toast：In 50~60 DEG C of bakings, the time of baking is 36~48 hours to meat after drying, obtains the cured of reducing blood lipid
Meat.
Further, the width of the cutlet is 5~10cm, and weight is 1000~2000 grams.
The beneficial effects of the invention are as follows：
1. modern Chinese medicine thinks the diseased region of hyperlipemia in liver,spleen,kidney, and the sheet of lesion is lost in deficiency of spleen and stomach, liver
Catharsis, the phlegm-turbidity and blood stasis blood stasis that is marked on of lesion is hindered in interior, when with nourishing liver and kidney, strengthening the spleen and replenishing qi, scattered stasis, dissolving phlegm, removing damp and turbid
To control.Therefore the present invention adds Chinese herbal medicines, Ramulus Taxilli filling liver kidney, strengthening the bones and muscles in bacon；The fruit of Chinese magnoliavine restrains astringent or styptic treatment for spontaneous sweating, QI invigorating
Promote the production of body fluid, kidney calming；Poria cocos clearing damp and promoting diuresis, invigorating the spleen, calming heart；The fructus choerospondiatis promoting flow of qi and blood circulation, nourishing heart is calmed the nerves；Sculellaria barbata is clearing heat and detoxicating, changes
Stasis of blood diuresis；Catechu promoting blood circulation and stopping pain, hemostasia and promoting granulation, hygroscopic sore, clearing lung and eliminating phlegm；Hypoglaucous collett yam rhizome dampness removing removes turbid, wind expelling stagnation removing；Rhizoma alismatis profit
Water excreting dampness, expels the heat-evil, and changes turbid lipid-loweringing.Eight taste medicines are cooperated, and nourishing liver and kidney, strengthening the spleen and replenishing qi, scattered stasis, dissolving phlegm, dampness removing are played altogether
Change turbid effect, have functions that significantly to drop high fat of blood.
2., using the processing technology created, taste is excellent, delicious flavour, instant, nutrition for the bacon that the present invention is provided
Value is high, meets the dietary of Chinese, and can meet and export sense organ to meat products, nutrition and asking for safety and want.Simultaneously
By adding the health-care medicinal of reducing blood lipid, reducing blood lipid can be played a part of.
3. manufacture craft of the present invention is simple, is adapted to industrialized production.
【Specific embodiment】
Embodiment 1
A kind of bacon of reducing blood lipid, is made up of the component of following weight portion：130 parts of pork, 3 parts of Ramulus Taxilli, the fruit of Chinese magnoliavine 2
Part, 3 parts of Poria cocos, 1 part of fructus choerospondiatis, 1 part of Sculellaria barbata, 1 part of catechu, 1 part of hypoglaucous collett yam rhizome, 1 part of rhizoma alismatis, 20 parts of yellow rice wine, 0.2 part of salt, tune
1 part of taste spices.
The alcoholic strength of the yellow rice wine is 15 degree.
The flavoring is composed of the following components by weight：1 is pressed by Chinese prickly ash, anise, fennel seeds：1：5 weight
It is more broken than mixing to form.
A kind of method of the bacon of the reducing blood lipid prepared described in the present embodiment, comprises the following steps：
(1) pork is cleaned, is cut into cutlet；The width of cutlet is 5~10cm, and weight is 1000 grams；
(2) Chinese medicine is extracted：By weight by Ramulus Taxilli, the fruit of Chinese magnoliavine, Poria cocos, fructus choerospondiatis, Sculellaria barbata, catechu, hypoglaucous collett yam rhizome, rhizoma alismatis
It is put into immersion in yellow rice wine and heats boiling after 5 hours and obtains yellow rice wine Chinese medicine liquid in 2 hours；
(3) pickle：Pork, salt, flavoring, yellow rice wine Chinese medicine liquid are mixed by weight, is pickled 7 days, obtain cured meat；
(4) dry：Cured meat is dried 48 hours；
(5) toast：In 50~60 DEG C of bakings, the time of baking is 36 hours to meat after drying, obtains the bacon of reducing blood lipid.
Embodiment 2
A kind of bacon of reducing blood lipid, is made up of the component of following weight portion：150 parts of pork, 5 parts of Ramulus Taxilli, the fruit of Chinese magnoliavine 6
Part, 5 parts of Poria cocos, 3 parts of fructus choerospondiatis, 3 parts of Sculellaria barbata, 3 parts of catechu, 3 parts of hypoglaucous collett yam rhizome, 3 parts of rhizoma alismatis, 30 parts of yellow rice wine, 0.3 part of salt, tune
2 parts of taste spices.
The alcoholic strength of the yellow rice wine is 18 degree.
The flavoring is composed of the following components by weight：1 is pressed by Chinese prickly ash, anise, fennel seeds：2：8 weight
It is more broken than mixing to form.
A kind of method of the bacon of the reducing blood lipid prepared described in the present embodiment, comprises the following steps：
(1) pork is cleaned, is cut into cutlet；The width of cutlet is 5~10cm, and weight is 2000 grams；
(2) Chinese medicine is extracted：By weight by Ramulus Taxilli, the fruit of Chinese magnoliavine, Poria cocos, fructus choerospondiatis, Sculellaria barbata, catechu, hypoglaucous collett yam rhizome, rhizoma alismatis
It is put into immersion in yellow rice wine and heats boiling after 10 hours and obtains yellow rice wine Chinese medicine liquid in 3 hours；
(3) pickle：Pork, salt, flavoring, yellow rice wine Chinese medicine liquid are mixed by weight, is pickled 15 days, must pickled
Meat；
(4) dry：Cured meat is dried 72 hours；
(5) toast：In 50~60 DEG C of bakings, the time of baking is 48 hours to meat after drying, obtains the bacon of reducing blood lipid.
Embodiment 3
A kind of bacon of reducing blood lipid, is made up of the component of following weight portion：140 parts of pork, 4 parts of Ramulus Taxilli, the fruit of Chinese magnoliavine 3
Part, 4 parts of Poria cocos, 2 parts of fructus choerospondiatis, 2 parts of Sculellaria barbata, 2 parts of catechu, 2 parts of hypoglaucous collett yam rhizome, 2 parts of rhizoma alismatis, 25 parts of yellow rice wine, 0.2 part of salt, tune
1.5 parts of taste spices.
The alcoholic strength of the yellow rice wine is 16 degree.
The flavoring is composed of the following components by weight：1 is pressed by Chinese prickly ash, anise, fennel seeds：1：8 weight
It is more broken than mixing to form.
A kind of method of the bacon of the reducing blood lipid prepared described in the present embodiment, comprises the following steps：
(1) pork is cleaned, is cut into cutlet；The width of cutlet is 5~10cm, and weight is 1500 grams；
(2) Chinese medicine is extracted：By weight by Ramulus Taxilli, the fruit of Chinese magnoliavine, Poria cocos, fructus choerospondiatis, Sculellaria barbata, catechu, hypoglaucous collett yam rhizome, rhizoma alismatis
It is put into immersion in yellow rice wine and heats boiling after 7 hours and obtains yellow rice wine Chinese medicine liquid in 2~3 hours；
(3) pickle：Pork, salt, flavoring, yellow rice wine Chinese medicine liquid are mixed by weight, is pickled 9 days, obtain cured meat；
(4) dry：Cured meat is dried 54 hours；
(5) toast：In 50~60 DEG C of bakings, the time of baking is 41 hours to meat after drying, obtains the bacon of reducing blood lipid.
Product of the present invention has carried out contrast test in hyperlipemic patients, by 400 hyperlipemic patients be divided into experimental group and
Control group, wherein three groups of component of experiment, every group of 100 people, one group of control group, 100 people, in the case where eating habit is constant, in fact
Test group edible this product (embodiment 1-3) daily, the edible common bacon without traditional Chinese medicine ingredients of control group, after half a year, to 400
Name patient carries out blood test blood fat, as a result as follows：
And control group is further raised almost without significant change, or even blood fat.It can be seen that bacon of the invention have it is bright
Aobvious blood fat reducing function.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (8)
1. a kind of bacon of reducing blood lipid, it is characterised in that be made up of the component of following weight portion：130~150 parts of pork, mulberry are posted
Raw 3~5 parts, 2~6 parts of the fruit of Chinese magnoliavine, 3~5 parts of Poria cocos, 1~3 part of fructus choerospondiatis, 1~3 part of Sculellaria barbata, 1~3 part of catechu, hypoglaucous collett yam rhizome 1~
3 parts, 1~3 part of rhizoma alismatis, 20~30 parts of yellow rice wine, 0.2~0.3 part of salt, 1~2 part of flavoring.
2. the bacon of a kind of reducing blood lipid according to claim 1, it is characterised in that be made up of the component of following weight portion：
130 parts of pork, 3 parts of Ramulus Taxilli, 2 parts of the fruit of Chinese magnoliavine, 3 parts of Poria cocos, 1 part of fructus choerospondiatis, 1 part of Sculellaria barbata, 1 part of catechu, 1 part of hypoglaucous collett yam rhizome, pool
Rush down 1 part, 20 parts of yellow rice wine, 0.2 part of salt, 1 part of flavoring.
3. the bacon of a kind of reducing blood lipid according to claim 1, it is characterised in that be made up of the component of following weight portion：
150 parts of pork, 5 parts of Ramulus Taxilli, 6 parts of the fruit of Chinese magnoliavine, 5 parts of Poria cocos, 3 parts of fructus choerospondiatis, 3 parts of Sculellaria barbata, 3 parts of catechu, 3 parts of hypoglaucous collett yam rhizome, pool
Rush down 3 parts, 30 parts of yellow rice wine, 0.3 part of salt, 2 parts of flavoring.
4. the bacon of a kind of reducing blood lipid according to claim 1, it is characterised in that be made up of the component of following weight portion：
140 parts of pork, 4 parts of Ramulus Taxilli, 3 parts of the fruit of Chinese magnoliavine, 4 parts of Poria cocos, 2 parts of fructus choerospondiatis, 2 parts of Sculellaria barbata, 2 parts of catechu, 2 parts of hypoglaucous collett yam rhizome, pool
Rush down 2 parts, 25 parts of yellow rice wine, 0.2 part of salt, 1.5 parts of flavoring.
5. the bacon of a kind of reducing blood lipid according to claim 1, it is characterised in that the alcoholic strength of the yellow rice wine is 15~18
Degree.
6. the bacon of a kind of reducing blood lipid according to claim 1, it is characterised in that the flavoring by weight by
Following components is constituted：1 is pressed by Chinese prickly ash, anise, fennel seeds：1~2：5~8 weight is more broken than mixing to be formed.
7. a kind of method of the bacon for preparing the reducing blood lipid described in claim any one of 1-6, it is characterised in that including following step
Suddenly：
(1) pork is cleaned, is cut into cutlet；
(2) Chinese medicine is extracted：Ramulus Taxilli, the fruit of Chinese magnoliavine, Poria cocos, fructus choerospondiatis, Sculellaria barbata, catechu, hypoglaucous collett yam rhizome, rhizoma alismatis are put into by weight
Boiling is heated after being soaked 5~10 hours in yellow rice wine and obtains yellow rice wine Chinese medicine liquid within 2~3 hours；
(3) pickle：Pork, salt, flavoring, yellow rice wine Chinese medicine liquid are mixed by weight, is pickled 7~15 days, obtain cured meat；
(4) dry：Cured meat is dried 48~72 hours；
(5) toast：In 50~60 DEG C of bakings, the time of baking is 36~48 hours to meat after drying, obtains the bacon of reducing blood lipid.
8. it is according to claim 7 prepare reducing blood lipid bacon method, it is characterised in that the width of the cutlet be 5~
10cm, weight is 1000~2000 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048082.0A CN106912815A (en) | 2017-01-21 | 2017-01-21 | A kind of bacon of reducing blood lipid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048082.0A CN106912815A (en) | 2017-01-21 | 2017-01-21 | A kind of bacon of reducing blood lipid |
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| Publication Number | Publication Date |
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| CN106912815A true CN106912815A (en) | 2017-07-04 |
Family
ID=59453447
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|---|---|---|---|
| CN201710048082.0A Pending CN106912815A (en) | 2017-01-21 | 2017-01-21 | A kind of bacon of reducing blood lipid |
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| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
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Application publication date: 20170704 |